BBQ Smokehouse Lunch: Memphis Pulled Pork Burnt Ends
This is a creative twist on the classic Memphis pulled pork dish, transformed into mouth-watering burnt ends with a secret sauce, inspired by a famous street-food favorite.
Allergens
Wheat (in hamburger buns)
Ingredients
- 4 lbs boneless pork shoulder 1/2 cup yellow mustard 1/4 cup apple cider vinegar 1/4 cup brown sugar 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tsp black pepper 1 tsp cayenne pepper 1 tsp salt 6 hamburger buns, split and toasted
Instructions
- Preheat smoker to 225°F (107°C).
- In a small bowl, mix mustard, vinegar, brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, cayenne pepper, and salt. Rub the mixture onto the pork shoulder.
- Smoke the pork shoulder for 6 hours, until the internal temperature reaches 205°F (96°C).
- Remove the pork from the smoker and let it rest for 1 hour. Shred the meat, discarding any fat. Return shredded pork to the smoker for another 30 minutes or until edges are slightly crispy.
- Serve pulled pork burnt ends on toasted buns with your choice of sauce.
Chef’s Insight
Experiment with different types of wood chips, such as hickory or applewood, to create unique flavor profiles.
Notes
This recipe is an advanced technique that requires patience and a well-maintained smoker.